Escalloped Tongue

Ingredients

• the tongue when cold
• one teaspoonful chopped parsley
• one of salt
• one of capers
• one of bread crumbs
• three tablespoonfuls of butter
• one-half cup of stock
• one tablespoonful of onion juice

Method

1. 1

   Chop the tongue when cold.

2. 2

   Mix tongue and seasoning well together, butter your dish, cover the bottom with bread crumbs, and then put the meat on it, pouring over this stock and onion juice.

3. 3

   Sprinkle a few bread crumbs on the top, with bits of butter, and bake for fifteen or twenty minutes.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 59. The excerpt below is the record exactly as published.

ESCALLOPED TONGUE. Chop the tongue when cold, and to one pint add one teaspoonful chopped parsley, one of salt, one of capers, one of bread crumbs ; three tablespoon- fuls of butter. Mix tongue and seasoning well together, butter your dish, cover the bottom with bread crumbs, and then put the meat on it, pouring over this one-half cup of stock and one tablespoonful of onion juice

Cook this with the app: pantry check, scaling, and the assistant.